ReviewFoods (Basel, Switzerland)2026
Research Progress on Protein-Polyphenol Interaction Mechanisms and Structure-Activity Relationship Modified by Physical Fields.
Review in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Authors and funding
5 authors.
Funding
Abstract
Due to limitations in stability, solubility, and functional properties, natural proteins often fail to meet the demands of industrial production. Traditional chemical or enzymatic methods for protein modification suffer from high costs and the generation of numerous byproducts. In contrast, physical techniques offer a new approach to the green modification of macromolecules by inducing structural changes in proteins. Based on these techniques, the construction of protein-polyphenol composite systems is considered an effective strategy for enhancing food quality. This article systematically reviews the molecular mechanisms by which physical fields regulate protein-polyphenol interactions, summarizes how physical techniques improve the functional properties of composite systems and their applications in food, and aims to provide theoretical support for the development of novel functional food ingredients and their industrial applications.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.